Pan Seared Lemon Butter Salmon

A pan with two pieces of fish in sauce.

Pan Seared Lemon Butter Salmon

Servings 2 Servings


  • 2 (4-6 oz.) skin-on salmon fillets (about 1-inch thick)
  • ¼ teaspoon kosher salt
  • pinch black pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ fresh lemon, juiced
  • 2 tablespoons minced fresh parsley
  • lemon slices for garnish, optional


  • Remove salmon fillets from the refrigerator and allow them to rest at room temperature for 10 minutes.
  • Pat salmon filets down with a paper towel to dry excess moisture. Season with salt and black pepper.
  • Heat olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets (presentation side down- skin side up) in the pan. Cook for 4-5 minutes on the first side until golden brown on the bottom, then turn and cook on the opposite side until salmon has cooked through, about 2 – 3 minutes longer. Once the salmon is ready to be taken out of the pan, slide the fish spatula between the skin and the flesh. Slowly slide the fish spatula along the length of the fillet pressing down on the skin and keeping the pressure consistent. Gently lift the fish up from the skin until the skin is completely detached. Remove the skin from the pan and discard.
  • Wipe the pan used to cook the fish with a paper towel. Melt butter over medium-low heat. Add garlic and lemon juice and whisk until combined. Place salmon back in the pan, and spoon sauce all over the fillets. Garnish with fresh parsley and serve immediately. Enjoy!

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